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Purpose: The study explored the enhanced skin moisturizing capabilities and moisture retention effects achieved by forming a polyion complex using sulfated glycosaminoglycan (GAG), specifically chondroitin sulfate (CS), and amino acids (AA) such as glutamine (Q) and arginine (R). The overall hydration effect of this CS‐AA complex was examined. Methods: After analyzing the CS‐AA polyion complex structure using spectroscopic methods, the ex vivo moisture retention ability was assessed under dry conditions using porcine skin samples. Additionally, the efficacy of the CS‐AA polyion complex in reducing transepidermal water loss (TEWL) and improving skin hydration was evaluated on human subjects using a digital evaporimeter and a corneometer, respectively. Results: Validating a systematic reduction in particle size, the following order was observed: CS > CS/AA simple mixture > CS‐AA complex based on dynamic light scattering (DLS) and transmission electron microscopy (TEM) analysis. Furthermore, observations revealed that the CS‐AA complex exhibits negligible surface charge. Additionally, Fourier‐transform infrared spectroscopy (FT‐IR) analysis demonstrated a distinct peak shift in the complex, confirming the successful formation of the CS‐AA complex. Subsequently, the water‐holding effect through porcine skin was assessed, revealing a notable improvement in moisture retention (weight loss) for the CS‐Q complex: 40.6% (1 h), 20.5% (2 h), and 18.7% (4 h) compared to glycerin. Similarly, the CS‐R complex demonstrated enhancements of 50.2% (1 h), 37.5% (2 h), and 33% (4 h) compared to glycerin. Furthermore, TEWL improvement efficacy on human skin demonstrated approximately 25% improvement for both the CS‐Q complex and CS‐R complex, surpassing the modest 12.5% and 18% improvements witnessed with water and glycerin applications, respectively. Finally, employing a corneometer, hydration changes in the skin were monitored over 4 weeks. Although CS alone exhibited nominal alterations, the CS‐Q complex and CS‐R complex showed a significant increase in moisture levels after 4 weeks of application. Conclusion: In this study, polyion complexes were successfully formed between CS, a sulfated GAG, and AA. Comparisons with glycerin, a well‐known moisturizing agent, confirmed that the CS‐AA complex exhibits superior moisturizing effects in various aspects. These findings suggest that the CS‐AA complex is a more effective ingredient than CS or AA alone in terms of efficacy. [ABSTRACT FROM AUTHOR]

Summary: This study investigates the impact of ultrasound treatment and marination on turkey meat proteins, focusing on functional and sensory properties and protein hydrolysis. Three different treatments, marination (M), ultrasound (US) and a combination of ultrasound and marination (USM), were applied to turkey meat. The USM caused the highest water‐holding capacity, increased tenderness and improved the general acceptability of turkey meat. SEM images of raw samples showed that US and M changed the structure of muscle fibres, exhibiting more cavities and irregular, broken and separated fibres. Cooking changed the muscle fibres of the sample, forming several cavities and separate fibres. SDS‐PAGE profiles showed that different treatments affected protein solubility during gastric digestion. Ultrasound treatment caused the loss of some essential amino acids in the supernatant of intestinal digests, including lysine, leucine and tyrosine. In vitro bioaccessibility of leucine, threonine, lysine, valine and isoleucine was the highest in the untreated sample. [ABSTRACT FROM AUTHOR]

Summary: To improve the gel properties of natural inulin (FI), in this study, FI was phosphorylated to prepare natural inulin phosphodiester (PDFI). The structures of FI and PDFI were characterised by Fourier transform infrared spectroscopy (FTIR), particle size and scanning electron microscopy. FI and PDFI gels (mass fraction 20%–40%) were prepared and stored for 0–7 days to study their effects on water‐holding capacity, rheology and texture properties. The FTIR spectra showed absorption peaks of P‐O‐C and P=O bonds, indicating that some hydroxyl groups were replaced and phosphorylation was successful. Compared with FI, the specific surface area of PDFI was increased 7.7‐fold and the microstructure was smoother. When the fraction of PDFI was 35%, the water‐holding rate of PDFI gel was 21.2%, 23.3%, 19.7%, 19.1% and 19.3% higher than FI gel at different storage time, respectively. PDFI gel with higher mass fraction (25%–40%) had lower hardness. Rheological analysis showed that PDFI gels had stronger viscoelastic and solid‐like properties. These results reveal native inulin phosphorylation improved gel properties. [ABSTRACT FROM AUTHOR]

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Traditional brining methods, such as immersion, are time‐consuming and affect the quality of the food product. Thus, high‐intensity ultrasound (HIUS) has been studied as a brining‐assisted non‐thermal technology. However, this approach to shrimp and the assessment of the individual and combined effects of HIUS parameters, for example, time (t), power (P), and salt concentration (SC), is a knowledge gap. This study aimed to model HIUS‐brining for improving salt diffusion and water properties while maintaining relevant purchase attributes closer to fresh shrimp (Penaeus vannamei) quality. Our findings suggest HIUS improves salt diffusion, decreasing Aw and enhancing water‐holding capacity (WHC). Instead, the increased P reduced hardness and enhanced whiteness. HIUS‐brining (22.02 min/267.89 W/6.68%) maximized Na+ (2.58%) and WHC (86.31%), minimized Aw (.92), and retained hardness (71.07 N) and whiteness (55.14) close to freshness. Therefore, it is possible to employ HIUS in the shrimp brine to improve salt diffusion without damaging physicochemical attributes. Practical applications: Despite traditional methods for seafood brining being considered effective, they are time‐consuming, taking hours to reach the desirable moisture value. High‐intensity ultrasound (HIUS) is an emerging non‐thermal technology recently explored as a brining technology for animal‐origin food, such as meat. The cavitation induced by HIUS generates gas microbubbles. The implosion increases local temperature and pressure and generates microjets, facilitating the mass transfer (sponge effect) and salt diffusion in the muscle tissues. However, the cavitation mechanism also releases free radicals, resulting in physicochemical alterations during processing, such as damage to color and texture. The present research contributes to providing a better understanding of the application and optimization of HIUS to accelerate the shrimp brining process. The findings herein are promising for the industrial utilization of sonication to obtain brined products without damaging the quality attributes of shrimp. [ABSTRACT FROM AUTHOR]

Agricultural waste is an emerging and promising resource due to its abundant organic compounds and high water‐holding capacity. It plays a crucial role in improving soil water use efficiency and contributing to sustainable agricultural development. This study aimed to investigate the impact of returning agricultural waste on soil moisture characteristics. Different volume ratios (4:5:1:0, 3:5:1:1, 2:5:1:2, 1:5:1:3, and 0:5:1:4) of agricultural waste blend (AWB) consisting of cattle manure, yellow loam soil, wheat straw, and distiller's grains were examined, and the water‐holding performance of the five AWB ratios under various suction forces was compared. The analysis confirmed the suitability of the Van Genuchten‐Mualem model for fitting soil moisture characteristic curves at different ratios. The study also examined the influences of AWB ratios on soil‐specific water capacity, hydraulic parameters, and equivalent pore size. The results showed that agricultural waste effectively increased soil‐specific water capacity, available water content, soil WHC(Water‐holding capacity), and soil pore count. Furthermore, reducing cattle manure and increasing distiller's grains enhanced these effects. For instance, when the AWB ratio was 0:5:1:4, soil‐specific water capacity increased by 47.7%, while field WHC and available water content increased by 9.9% and 3.8%, respectively. Additionally, the number of extremely small and small pores increased by 1.4% and 0.77%, respectively. These findings provide valuable theoretical guidance for agricultural waste treatment and improving soil WHC. Based on the results, it is recommended to increase the proportion of distiller's grains and reduce organic fertilizer when using agricultural waste for improving soil WHC. [ABSTRACT FROM AUTHOR]

BACKGROUND: The present study aimed to investigate the effects of large yellow croaker roe phospholipids (LYCRPLs) on the physical properties of surimi gels and to clarify their interaction mechanism with myofibrillar proteins (MPs) in terms of chemical forces and the spatial conformation. RESULTS: LYCRPLs could improve the gel strength, textural properties, rheological properties and water‐holding capacity of surimi gels. Moreover, the interaction mechanism between LYCRPLs with MPs was revealed through intermolecular forces, Fourier transform infrared spectroscopy and ultraviolet visible absorption spectroscopy. The findings demonstrated that LYCRPLs enhanced the surface hydrophobicity and particle size of MPs, facilitating expansion and cross‐linking of MPs. CONCLUSION: These results provide a theoretical basis for improving the characteristics of surimi gels and thus facilitate the application of LYCRPLs in the aquatic food industry. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: The colour, texture, water‐holding capacity (WHC) and particle properties of gels were examined to assess the impact of starch (cassava, corn and sweet potato starch) on the attributes of alkali‐heat‐induced gels. The results indicated that the whiteness, hardness and WHC of egg white gels were positively affected by starches. The microstructure of the mixed gel showed increasing reticulation and holes as the starch content increased, which contributed to the stiff structure of the gel. Although the gel made with corn starch had the lowest WHC, the gel made with sweet potato starch had the highest WHC. The average size of the gel particles decreased as a result of the inhibition of starch gelatinisation. Starch causes alterations in the protein secondary structure of egg white gels, primarily causing α‐helix and β‐sheet interconversion. The stiffness of the gels was improved by increasing the quantity of β‐sheet structures. According to the electrophoresis findings, a small amount of sweet potato starch can help prevent ovalbumin from degrading, while having no impact on the ability of the protein to cross‐link. [ABSTRACT FROM AUTHOR]

Summary: Autoclave heating (AH) has been applied to modify the dietary fibre composition of dried brewers' spent grain (BSG) flour, which required multiple drying processes. The current study aimed to investigate the influence of the thermal levels and water ratio on AH, as an alternative, in altering the chemical compositions, antioxidant properties, and functionality of undried fresh BSG. The results showed that AH converted the saturated fatty acids into polyunsaturated fatty acids. AH reduced ketones and furans regardless of the water ratio while the amounts of aldehydes, alcohols, alkenes, and fatty acids depended on the water ratio. The elimination and formation of several volatile compounds were identified due to the AH depending on the water ratio. The total flavan‐3‐ols, antioxidant activities, and water‐holding capacity of BSG were improved as an impact of thermal elevation and regardless of the water ratio. In conclusion, AH treatment on fresh, undried BSG showed a beneficial performance in improving the quality of BSG for further valorisation as a value‐added by‐product. [ABSTRACT FROM AUTHOR]

In this study, we investigated the effect of trehalose in concert with NaCl on the flesh of snakehead fish that had undergone freeze–thaw cycles. Four groups of treatments were compared in this study, including distilled water, 3% NaCl, antifreeze (4% wt/vol) with 3% NaCl, and 4% trehalose (wt/vol) with 3% (wt/vol) NaCl. The results showed that the addition of 4% trehalose (wt/vol) with 3% (wt/vol) NaCl reduced the cracks between muscle fibers and the pores on muscle fiber bundles caused by freeze–thaw cycles during frozen storage of snakehead fish, thus reducing mechanical damage to the fish tissue structure. Moreover, the treatment was able to reduce the thawing loss of snakehead fillets, reduce cooking loss, and help maintain the color of the fish. Further, 4% trehalose (wt/vol) + 3% (wt/vol) NaCl (T) could slow down the reduction of hardness, elasticity, and chewiness of fish fillets during frozen storage. This study provides a theoretical basis for reducing the freeze–thaw cycle on the quality changes of snakehead fish during transportation and marketing. [ABSTRACT FROM AUTHOR]

Summary: This study aimed to determine the effects of postmortem ageing temperatures on protein–water interactions and muscle water‐holding capacity (WHC) of pork. The oxidation degree, solubility and secondary structure of myofibrillar protein (MP) were also studied. Porcine longissimus lumborum muscles were aged at −6 ± 1, 4 ± 1, and 10 ± 1°C for 3, 12, 24, 72, 120 and 168 h, respectively. The results showed the lower ageing temperature is conducive to decrease the protein oxidation and the transformation of protein conformation from ordered structures (α‐helices and β‐sheets) to disordered structures (β‐turns and random coils). These physicochemical changes favoured protein–water interactions, thus the muscle samples aged at −6 ± 1°C for 120 h had the highest protein solubility and WHC. This work revealed that ageing at sub‐freezing temperature (−6 ± 1°C) is beneficial to reduce protein oxidation and improve muscle water‐holding capacity. [ABSTRACT FROM AUTHOR]

This study investigates the effects of high hydrostatic pressure (HHP) on some functional properties of pea protein isolate (PPI). HHP was combined with various temperature and pH conditions to investigate the combined effects of HHP‐based food processing conditions on the functional properties of PPI. Herein, PPI solutions prepared at different pH conditions (3.0, 5.0, and 7.0) were subjected to 300, 400, and 500 MPa HHP treatment at 25 and 50°C for 5 min. Water‐holding capacity (WHC), solubility, and emulsification activity of PPI samples were determined. Additionally, nuclear magnetic resonance (NMR) relaxometry and Fourier transform infrared spectroscopy experiments were performed for further analysis. Maximum WHC (p < 0.05) was observed for the samples treated at 500 MPa‐pH 5.0‐50°C whereas maximum solubility (p < 0.05) belonged to the samples subjected to 300 MPa‐pH 7.0‐50°C treatment conditions. Better emulsification activity was achieved at pH 3.0 regardless of the pressure level applied. The novelty of this study is that NMR relaxometry was introduced as a fast/nondestructive technique to investigate the changes in the functional properties of PPI samples and one of the functional parameters was correlated with NMR relaxation data. Herewith, the longest transverse relaxation time (T2) (p < 0.05) belonged to the samples with maximum WHC. The results showed that HHP is able to modify the functional properties of PPI at specific temperature‐pH combinations, and NMR relaxometry technique has a high potential for such studies. Practical Applications: High hydrostatic pressure (HHP) is an emerging technology which is used for its diverse range of applications in food science and technology. Modification of physicochemical and functional properties of food ingredients is one of the latest applications of HHP treatment. This study demonstrated that HHP treatment was able to modify some functional properties of pea protein isolate (PPI) samples such as water‐holding capacity (WHC), solubility, and emulsification activity. In addition to pressure level, pH and temperature were also effective on modifying the functional properties of PPI samples. For instance, a high pressure (500 MPa) was required to improve WHC whereas lower pressures (300 MPa) improved the solubility of the samples at high pH and temperature. The results of this study could be used in model HHP studies to improve some functional properties of PPI for different purposes. [ABSTRACT FROM AUTHOR]

BACKGROUND: Frozen tilapia fillet has become a leading aquatic product. High drip loss, dry and fibrous mouthfeel, and an unappealing appearance are its main problems. It was hypothesized that light salting could improve the quality, and that the preparation conditions would affect the storage stability of frozen tilapia fillets. RESULTS: The quality changes of lightly salted tilapia fillets were evaluated during frozen storage, and the underlying mechanisms were studied from the physicochemicaland microstructural perspectives. Though the salt content was 1.5% in all samples,the amount of ice crystals in frozen tissues decreased with the descending water content and freezing point (P < 0.05). No intracellular voids were observed in the samples prepared under proper salting conditions, and the myofibers were plump and smooth after freezing‐thawing, which contributed to the high water‐holding capacity of lightly salted fillets. After 28 days,the water‐binding capacity of the salted groups was 14.69%−18.62% higher than that of their unsalted counterparts (P < 0.05). The reduced protein solubility in the salted fillets was likely to have occurred because the solubilized and unfolded proteins interacted more easily during frozen storage. The oxidation degree of myofibrillar proteins was also affected by salting condition, and the fillets with less oxidized sulfhydryl groups maintained high springiness after 28 days of frozen storage. CONCLUSION: The salting condition of 9% NaCl solution for 1 h was recommended for the preparation of lightly salted fillets from freshwater fish, taking into account quality, processing efficiency, and storage stability. The enhanced water‐holding capacity and texture of lightly salted tilapia fillets were attributed to modified physicochemical and microstructural properties. These results could provide a scientific basis for the processing and storage of high‐quality, frozen, lightly salted fillets from freshwater fish. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Meat pH affects its color, texture, and water‐holding capacity; however, a method for nondestructively distinguishing high‐pH from normal‐pH meat is unknown. We investigated the method of preparing an extensive pH‐model of beef immersed in different pH buffers and the relationship between pH of the pH‐model beef and impedance, measured using touch‐type electrodes. The results showed that a model beef of pH 4.91–6.39 could be obtained when a beef steak (pH 5.68) was immersed in a solution of pH 4.0–7.0. In addition, we found a significant negative correlation between immersion pH and drip loss, and between immersion pH and impedance measured at 50 kHz (P < 0.01). These results provide an estimation equation (y = −16.5x + 195.3) that can be used to nondestructively determine the pH (x) of pH‐model beef by measuring its impedance (y) using touch‐type electrodes at 50 kHz (P < 0.01). Hence, the study shows the possibility of nondestructively estimating the pH of pH model beef by measuring impedance using touch‐type electrodes. [ABSTRACT FROM AUTHOR]

The color of venison observed at a high-pH is not preferred by consumers. However, the physicochemical properties of venison soaked in a low-pH solution to lower its high-pH are unknown. We investigated the effect of immersion in a low-pH solution on the physicochemical properties of a high-pH venison. The pH of M. longissimus thoracis from seven female wild deer (Cervus nippon) was measured and divided into normal-pH venison and high-pH venison groups. The a* and b* values for high-pH venison were lower than those for normal-pH venison before storage. There was no significant difference in the pH between high-pH venison immersed in a pH 4 solution and normal-pH venison stored. The drip loss of immersed high-pH venison was significantly lower than that of normal-pH venison and high-pH venison. Cooking loss and total loss were the lowest for normal-pH venison and the highest for immersed high-pH venison. The maximum load between normal-pH venison, high-pH venison, and immersed high-pH venison did not differ significantly. Our work showed that meat color became favorable by immersing high-pH venison in a solution of pH 4, followed by heating. [ABSTRACT FROM AUTHOR]

This study was conducted to evaluate the physical characteristics of the biomass crop Erianthus arundinaceus as a bedding material for broiler and to compare it with existing bedding materials. Three physical characteristics were evaluated: the water absorbability, the water‐holding capacity, and the cushioning property. E. arundinaceus, shredded to five different particle sizes, was compared with sawdust, which is a typical bedding material used worldwide, and three alternatives: recycled paper, rice husks, and bagasse. E. arundinaceus absorbed water 5.0 to 10.2 times its weight, and water absorbability increased with decreasing particle size. E. arundinaceus held water around twice its weight regardless of the particle size. The cushioning property of E. arundinaceus tended to improve with increasing particle size. For each physical property, the total average value of the E. arundinaceus samples was compared with the values of other bedding materials. The water absorbability of E. arundinaceus was significantly higher than that of sawdust, recycled paper, and rice husks (p <.01). The water‐holding capacity of E. arundinaceus was significantly higher than those of sawdust, recycled paper, rice husks (p <.01), and bagasse (p <.05). The cushioning property of E. arundinaceus was significantly higher than those of sawdust and recycled paper (p <.01). When E. arundinaceus had an average particle size of less than 2.33 mm, it exceeded sawdust in all physical characteristics, suggesting that E. arundinaceus could replace sawdust as a favored bedding material. Our observations of surface structures revealed that the stem pith of E. arundinaceus has a spongy structure, which may contribute to its high water absorbability and water‐holding capacity. Moreover, the outermost layer of the E. arundinaceus stem appears to function like a leaf spring, contributing to the high cushioning property. [ABSTRACT FROM AUTHOR]

Summary: To study the effects of freezing temperature on muscle proteins, shrimp (Metapenaeus ensis) were frozen stored at either −18 or −60 °C up to 90 and 210 days. Shrimp frozen at −18 °C had higher thawing and compression loss and poor myofibril water‐holding capacity compared with those frozen at −60 °C. In terms of protein characteristics, shrimp frozen at −18 °C had higher levels of carbonyls and reduced sulphhydryls. Moreover, the shrimp frozen at −18 °C had higher surface hydrophobicity and reduced Ca2+‐ATPase activity, indicating increased protein denaturation. Proteomics revealed that seventy‐five proteins were classified as differentially abundant proteins (DAPs) following freezing. There were sixty‐four DAPs in the F18‐CON comparison group (shrimp frozen at −18 °C vs. control) and thirty‐two DAPs in the F60‐CON comparison group (shrimp frozen at −60 °C vs. control), suggesting that freezing at −18 °C results in more DAPs than freezing at −60 °C. A comparison between F18 and F60 revealed that ribosomal proteins (L44, L7a) and heat shock protein 21 were downregulated in F18. These results increase our understanding of the variable quality associated with shrimp frozen at different temperatures. [ABSTRACT FROM AUTHOR]

The core objective of current research was determined to nutritional and bioactive profile of maize bran (MB)‐enriched flour in relation to its end‐use product quality. Furthermore, rheological properties of MB‐enriched flour at different levels (5%, 10%, and 15%) were explicated through farinograph and mixograph. Moreover, bread was prepared with the addition of MB‐enriched flour and was characterized for nutritional and textural properties. Results showed that MB‐enriched flour having high water absorption and water retaining potential up to 4%–7% as compared to wheat flour (WF). Moreover, dough height gradually decreased with the addition of MB due to water‐binding ability of bran which causes a decrease in gas retention during fermentation. This resulted in bread volume decrease (4%–7%) as compared to WF. Furthermore, the moisture content and hardness increased with the addition of MB. The water activity of bread slightly increased with the addition of maize bran after 4‐day storage. Conclusively, MB‐enriched flour improved nutritional, textural, and sensorial properties of final product. [ABSTRACT FROM AUTHOR]

Summary: This study investigated the effects of direct current magnetic field (DC‐MF) treatment time (1, 3, 5, 8 h) on properties of porcine myofibrillar protein (MP). Gel water‐holding capacity increased from 83.40% to 87.20% when DC‐MF‐treatment time changed from 1‐h to 8‐h. The 3‐h treatment time of DC‐MF was found to promote MP unfolding, rearrangement and aggregation, leading to the loss of total sulfhydryl, the increase of reactive sulfhydryl, surface hydrophobicity, turbidity as well as the formation of MP clusters and the greater degree of crosslinking as compared with 0‐h treatment, thus a firmer and more ordered MP gel network for trapping more water. However, excessive DC‐MF treatment (8‐h) weakened DC‐MF effect on MP aggregation as well as gel network and texture. This study has shed light on the effects of DC‐MF treatment time on MP properties and provides useful information for the application of DC‐MF in the food industry. [ABSTRACT FROM AUTHOR]

Summary: Drip loss is an essential evaluation indicator for pork quality. It is closely related to other meat quality indicators, including water‐holding capacity, water loss rate and pH value at 45 min (pH1) and 24 h post‐mortem (pH2), and is influenced by environmental and genetic factors and their interactions. We previously conducted differentially expressed gene analysis to identify candidate genes affecting drip loss using eight individuals with extremely high‐ and low‐drip loss selected from 28 purebred Duroc pigs. Using 28 identical samples, in the present study, we performed weighted gene co‐expression network analysis with drip loss and drip loss‐related traits, including water‐holding capacity, water loss rate, pH1 and pH2. A total of 25 modules were identified, and five of them correlated with at least two drip loss or drip loss‐related traits. After functional enrichment analysis of genes in the five modules, three modules were found to be critical, as their genes were significantly involved in amino acid metabolism, immune response and apoptosis, which have potential relationships with drip loss. Furthermore, we identified five candidate genes affecting drip loss in one critical module, AASS, BCKDHB, ALDH6A1, MUT and MCCC1, as they overlapped with differentially expressed genes detected in our previous study, exhibited protein–protein interactions and had potential biological functions in affecting drip loss according to the literature. The outcomes of the present study enhance our understanding of the molecular mechanisms underlying drip loss and will aid in improving the pork quality. [ABSTRACT FROM AUTHOR]

In this study, we assessed the relative sensory perception of Wagyu beef using temporal dominance of sensations (TDS), which is a dynamic sensory method that captures the "dominance of sensation" throughout food consumption. In addition, we checked the integrity of the TDS by comparing the TDS results with a physicochemical analysis. Strip loins were obtained from 24‐ and 28‐month‐old Japanese Black cattle ("Wagyu") and were cooked by grilling (yakiniku) or boiling (shabu‐shabu). Temporal dominance of sensations was then used to evaluate the four types of samples. "Tender and/or soft," "juicy," "dry," "fat melting," "fat taste," "umami," "sweet taste," and "butter odor" were dominant in at least one of the sample types, with the yakiniku cooking method highlighting texture‐ and fat‐related sensory characteristics, and the shabu‐shabu cooking method highlighting flavor‐related sensory characteristics. In addition, beef obtained from the 24‐month‐old Wagyu was significantly more "dry" than that of the 28‐month‐old cattle, reflecting their different cooking loss. Temporal dominance of sensations successfully demonstrated the dominant sensory perceptions of Wagyu beef prepared with different cooking methods and fattening periods. [ABSTRACT FROM AUTHOR]

Substitution of mineral fertilizers with organic soil amendments is postulated to improve productivity‐relevant soil properties such as aggregation and organic matter (OM) content. However, there is a lack of studies analyzing the effects of biochar and biogas digestate versus mineral fertilizer on soil aggregation and OM dynamics under temperate field conditions. To address this research gap, a field experiment was sampled four years after establishment on a sandy Cambisol in Germany where mineral fertilizer or liquid biogas digestate was applied with or without 3 or 40 Mg biochar ha−1 (produced at 650°C). Soil samples were analyzed for soil organic carbon (SOC) content, pH, cation exchange capacity, bulk density, water‐holding capacity, microbial biomass, aggregate size class distribution, and the SOC content associated with these size classes. 40 Mg biochar ha−1 significantly increased SOC content in all fractions, especially free particulate OM and the 2–0.25 mm fraction. The yield of small macroaggregates (2–0.25 mm) was increased by biochar, but cation exchange capacity, water‐holding capacity, and pH were not consistently improved. Thus, high‐temperature biochar applied to a sandy soil under temperate conditions is primarily recommended to increase SOC content, which could contribute to climate change mitigation if this C remains sequestered over the long‐term. Fertilizer type did not significantly affect SOC content or other measured properties of the sandy Cambisol, suggesting that replacement of mineral fertilizer with digestate has a neutral effect on soil fertility. Co‐application of biochar with digestate provided no advantages for soil properties compared to co‐application with mineral fertilizer. Thus, independent utilization of these organic amendments is equally suitable. [ABSTRACT FROM AUTHOR]

BACKGROUND: The effect of ultrasonic thawing (0, 160, 280, 400 W) on water‐holding capacity (WHC), physicochemical properties and structure of tuna myofibrillar proteins was investigated. RESULTS: Thawing time was shown to decrease and thawing loss to increase significantly (P < 0.05) as power increased (160–400 W), whereas there was no significant difference (P > 0.05) in cooking loss. Changes in T2 relaxation time were investigated using low‐field nuclear magnetic resonance. Ultrasonic thawing could significantly (P < 0.05) improve the immobilised water content compared to the control (0 W). surface hydrophobicity decreased significantly and then increased significantly (P < 0.05), whereas there was no significant difference (P > 0.05) in the reactive sulfhydryl content as power was increased. Tuna thawed at 280 W suffered fewer negative effects on its microstructure. Roman spectral date showed that the α‐helix changed to a random coil and β‐turn as power was increased (up to 400 W). CONCLUSION: The application of ultrasonic thawing at a specified power was showed to be a beneficial process when used in the seafood industry, but application of excessive power resulted in lower WHC and structural changes to myofibrillar proteins. © 2019 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The present study investigated the influence of feeding a large amount of grass hay to steers from the early to middle fattening period on growth, carcass characteristics, and meat characteristics. Steers were randomly divided into grass hay‐fed (GHF, n = 6) and concentrate‐fed (CF, n = 6) groups. The dressed weight of the GHF steers was lower than that of the CF steers, but the final body weight was not significantly different between the groups. The GHF steers had decreased subcutaneous fat and rib thickness compared with the CF steers. Lipid content, monounsaturated fatty acids, and drip loss in the muscles were lower in the GHF steers than in the CF steers. Furthermore, n‐3 polyunsaturated fatty acids were higher in the GHF steers compared with the CF steers. The GHF steers had lower body weight during the middle fattening stage, which may have occurred as a result of muscle growth suppression caused by increased Myostatin expression; an increase in daily gain during the finishing period may have occurred as a result of muscle growth activation caused by decreased Myostatin expression. Feeding steers a grass hay‐based diet during the early fattening period possibly maintains the quantitative productivity of beef similarly to feeding a concentrate‐based diet. [ABSTRACT FROM AUTHOR]

Various hydrolyzing enzymes are used in dry‐grind corn ethanol processes, mainly during liquefaction and saccharification steps, to improve yields of ethanol and/or distillers' corn oil. However, the effects of enzyme addition on characteristics of distillers' dried grains with solubles (DDGS) are not thoroughly understood. In this study, the effects of using acid‐stable protease, pectinase, and cellulase enzymes during fermentation on chemical and physical characteristics of DDGS were evaluated, including in vitro digestibility using a pig digestion model. The use of a protease resulted in DDGS with a greater fiber content than the control (36% vs. 22%), as well as reduced protein digestibility (64% vs. 69%). The use of pectinase and cellulase (PC) also increased the fiber content of DDGS (29%) and significantly improved the protein content (27%) and protein digestibility (73%) compared with the other treatments. DDGS treated with hydrolyzing enzymes tended to have a darker color and lower water‐holding capacity, but better amino‐acid digestibility. Treatments with hydrolyzing enzymes significantly altered the composition and characteristics of DDGS, which strongly indicated that PC mix utilized is an effective combination to add during fermentation to produce high‐quality DDGS without undesirable effects on ethanol production. The enzyme‐treated DDGS can be an inexpensive and nutrient‐rich diet supply to the porcine diets; however, effects on cattle and dairy cow diets were beyond the scope of the study. [ABSTRACT FROM AUTHOR]

Abstract: BACKGROUND: To explore a new method of deep processing and to improve the value of rabbit bone, we prepared a nano‐scaled rabbit bone powder by dry ball milling and compared the effect of different particle sizes of rabbit bone powder [fine‐scaled (236.01 ± 5.99 μm), superfine‐scaled (65.92 ± 1.71 μm), nano‐scaled (502.52 ± 11.72 nm)] on the nutritional characteristics, pH, color, water‐holding capacity, textural and rheological attributes of rabbit meat batter. RESULTS: The rabbit bone powder significantly affected nutritional characteristics of meat batters; in particular, the contents of calcium were increased, regardless of particle size. Additionally, the rabbit meat batter, which contained 20 g kg–1 nano‐scaled rabbit bone, had the lowest centrifugal and cooking losses among the treatments. CONCLUSION: Based on the textural and rheological attributes of the rabbit meat batters, the addition of 20 g kg–1 nano‐scaled rabbit bone was the best treatment. This represents an important finding with respect to the deep processing of rabbit bone in the rabbit meat industry. © 2018 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The present work analysed the rheological properties, water‐holding capacity (WHC) and syneresis of instant puddings prepared with the emulsifying salt‐containing milk powders (ESMPs), which contained different proportions of disodium phosphate (DSP) and tetrasodium pyrophosphate (TSPP). Rheological measurements revealed that increasing the proportion of TSPP in the ESMPs increased gel stiffness (indicated by high values of Gʹ, G* and consistency index) and WHC, and decreased the tan δ and syneresis of the instant puddings. It was concluded that different interactions can be assumed dependent on the proportion of DSP and TSPP in the ESMPs added to the pudding system, and a mechanism was proposed for observed changes. [ABSTRACT FROM AUTHOR]

Summary: The effects of table salt (TS) and hydrocolloids on water‐holding capacity, optimum cooking time, cooking qualities, pH and textural properties of noodles were investigated. TS, xanthan gum (XG), carrageenan (CRG), Arabic gum (AG) and locust bean gum (LBG) were added at 0.5%, 1.0%, 1.5% and 2.0% of flour weight. XG, CRG and LBG contributed to significantly (P < 0.05) higher water‐holding capacity of dough and firmer texture, but significantly (P < 0.05) lower cooking loss than zero‐salt noodles (ZSNs) and white‐salted noodles (WSNs). Hydrocolloids contributed in shorter optimum cooking time than ZSNs. Springiness of noodles was not significantly (P > 0.05) affected by increment of TS and hydrocolloids. TS1.5, ZSN‐XG1.5, ZSN‐XG2.0 and ZSN‐CRG1.5 had significantly (P < 0.05) higher cooking yield than ZSNs. The increment of TS and hydrocolloids had significantly (P < 0.05) increased the pH values of noodles. ZSN‐XG2.0, ZSN‐CRG1.5 and ZSN‐LBG1.5 may be useful to enhance ZSNs due to the better noodles qualities than ZSNs. [ABSTRACT FROM AUTHOR]

Abstract: BACKGROUND: The traditional detection methods for moisture content (MC) and water‐holding capacity (WHC) in cooked pork sausages (CPS) are destructive, time consuming, require skilled personnel and are not suitable for online industry applications. The goal of this work was to explore the potential of multispectral imaging (MSI) in combination with multivariate analysis for the identification of MC and WHC in CPS. RESULTS: Spectra and textures of 156 CPS treated by six salt concentrations (0–2.5%) were analyzed using different calibration models to find the most optimal results of predicting MC and WHC in CPS. By using the fused data of spectra and textures, partial least squares regression models performed well for determining the MC and WHC, with a correlation coefficient (r) of 0.949 and 0.832, respectively. Additionally, their spatial distribution in CPS could be visualized via applying prediction equations to transfer each pixel in the image. CONCLUSION: Results of satisfactory detection and visualization of the MC and WHC showed that MSI has the potential to serve as a rapid and non‐destructive method for use in sausage industry. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The objective of this work was to analyse the role of desmin in texture softening and water-holding capacity ( WHC) of ice-stored grass carp fillet. Results indicated that shear force of the fillet decreased sharply within 3 days, while drip loss increased during the whole ice storage. Water mobility and distribution were measured by low-field 1H NMR T2 relaxation that revealed a positive correlation ( P < 0.01) between WHC and the mobility of the immobilised water (T21 relaxation time). Meanwhile, negative correlation could be established between intact desmin and drip loss ( P < 0.01). Intact desmin was extremely correlated with shear force ( P < 0.01) and positively correlated with calpains activity ( P < 0.05). This study demonstrated that the degradation of desmin was involved in the mobility of the myofibrillar water and softening of grass carp fillet during ice storage. Furthermore, calpains autolysis seemed to result in desmin degradation. [ABSTRACT FROM AUTHOR]

BACKGROUND Palm kernel cake is a biodiesel byproduct and an alternative feed additive in cattle production. This study evaluated the effects of palm kernel cake added to bulls' diets on the physicochemical and sensory characteristics of their meat. Thirty-two young Nellore bulls were used, distributed in a randomized experimental design with four treatments: 0, 7, 14 or 21% (w/w) palm kernel cake in the dry matter of the diet. Hay was used at 35% (w/w) in the diets, which were balanced to provide 150 g kg−1 crude protein and 33 Mcal kg−1 metabolizable energy. RESULTS The moisture ( P = 0.40), ash ( P = 0.70), protein ( P = 0.10) and ether extract ( P = 0.31) contents of the meat samples were not affected by the inclusion of palm kernel cake. The qualitative characteristics of the meat, including pH ( P = 0.69), water-holding capacity ( P = 0.22), cooking loss ( P = 0.14), shear force ( P = 0.32) and instrumental color indices L* ( P = 0.75), a* ( P = 0.44) and b* ( P = 0.41), were not affected by the substitution of palm kernel cake for soybean meal. CONCLUSION Palm kernel cake may be included at up to 21% (w/w) in cattle feed without compromising the physicochemical, sensory and acceptance characteristics of the meat. © 2015 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The water-holding capacity (WHC) of the understory in the headwater regions of major rivers plays an important role in both the capacity of the forest water reservoir and water quality and quantity in the butted rivers. Although forest gaps could regulate water-holding patterns in the understory by redistributing coarse woody debris (CWD), fine woody debris (FWD), non-woody debris (NWD) and understory vegetation, little information is available on the effects of forest gaps on understory WHC. Therefore, we investigated the WHCs of CWD, FWD, NWD, herbaceous vegetation, mosses, epiphytes (including fern and lichen growing on the surface of logs) and soils from the gap centre to the adjacent closed canopy in an alpine forest at the upper reaches of the Yangtze River. The total WHC of the alpine forest understory components was approximately 300 mm. Soil layer had the largest contribution to the total understory WHC (90%), and among the aboveground components, CWD and mosses contributed 5% and 4% to the aboveground WHC, respectively. With the exception of that of the herbaceous layer, the WHC of the forest floor increased from the gap centre to the closed canopy. Although mosses had the lowest biomass allocation on the alpine forest floor, the water-holding ratio ( k) of mosses reached 485%. In conclusion, biomass is the parameter that most strongly and positively correlated with the WHC of the alpine forest understory, and forest gap formation decreases the understory WHC of alpine forest resulting from a decrease in organic soils, CWDs and mosses. Copyright © 2015 John Wiley & Sons, Ltd. Highlights The effects of gaps on the understory WHC were examined in an alpine forest., Gaps decreased the understory WHC by decreasing the amounts of the larger WHC components., The contribution of CWD and mosses to the aboveground WHC was large., The WHC of dead debris was higher than that of the vegetation. [ABSTRACT FROM AUTHOR]

BACKGROUND: Biochar has been mostly used in conventional arable soils for improving soil fertility. This study investigated the effect of biochars of different temperatures on plant growth and desert soil properties. Biochars of different temperatures (i.e. 400, 500, 600, 700, and 800 °C) were mixed in the soil with 5% by mass, and the treatments were designated as T-400, T-500, T-600, T-700 and T-800, respectively. Sorghum was used as a test crop, and the effect of biochar on plant height, yield and soil properties was evaluated. RESULTS: Sorghum yield increased by 19% and 32% under T-400 and T-700, respectively, above the control. Biochar reduced depth-wise moisture depletion in soil columns and hence improved soil water-holding capacity by14% and 57% under T-400 and T-700, respectively. Soil hydraulic conductivity was reduced by 15% and 42%, and moisture-retention capacity was improved by 16% and 59%. Hence, sorghum net water-use efficiency increased by 52% and 74% in T-400 and T-700, respectively. Biochar also improved soil total carbon, cation exchange capacity and plant nutrient content. CONCLUSION: The addition of fast pyrolysis biochar made from pine saw dust improved the quality of Kubuqi Desert soil and enhanced plant growth. Hence, it can be used for desert modification. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the effects of rapid chilling ( RC) of carcasses on the quality of pork longissimus dorsi ( LD) compared to conventional chilling ( CC). Carcasses subjected to RC were chilled at −20 °C for 1.5 h and then moved to 4 °C until 24 h post-mortem, while carcasses that were CC were placed directly in a chill at 4 °C for 24 h post-mortem. RC accelerated the rates of temperature decline post-mortem ( P < 0.01) and increased pH values at 1.5 and 8 h post-mortem ( P < 0.05). RC could significantly decrease the denaturation of myosin and sarcoplasmic proteins during post-mortem ageing. Samples of RC had a significant lower purge loss compared to CC group during post-mortem ageing ( P < 0.05). Our study implies that RC could influence the biochemical changes of pork LD which may further regulate water-holding capacity during post-mortem ageing. [ABSTRACT FROM AUTHOR]

Xanthan-modified konjac gel was successfully prepared using the synergistic effect between the two polysaccharides konjac glucomannan ( KGM) and xanthan gum ( XG). The effects of XG-to- KGM ratio, total polysaccharide concentration, Na2 CO3 concentration, stirring time and KCl concentration on the properties of konjac gel were investigated by single factor experiment. The xanthan-modified konjac gel was characterized, and the gel strength, gel elasticity and gel water-holding capacity were used as the indicators. The properties of konjac gel were significantly improved by the addition of XG because of the synergistic effect between KGM and XG. The result showed that the high-quality konjac gel could be obtained under the conditions of XG-to- KGM ratio, 1:5; total polysaccharide concentration, 3%; Na2 CO3 concentration, 1.5%; stirring time, 90 min; and KCl concentration, 0.6%. The results indicate that XG could be used to effectively modify and improve the quality of konjac gel, and it may expand the konjac gel application in food field. Practical Applications As a water-soluble neutral heteropolysaccharide, konjac glucomannan ( KGM) is regarded as a non-caloric food and a high-quality dietary fiber in East Asia, the role of which has been displayed in blood cholesterol and sugar reduction, weight loss, promote intestinal activity and immune function, etc. In the current study, the properties of KGM gel were modified by xanthan gel using the synergistic effect between KGM gel and xanthan gum. Then, the gel quality of KGM gel was improved, and the water-holding capacity was enhanced, and the alkali odor and bitter would be decreased, respectively. Xanthan-modified KGM gel could be used to improve and obtain products with the desired texture, and it could also be used in functional foods and dietary or health product. [ABSTRACT FROM AUTHOR]

The effects of concentration and molecular weight of oat β-glucans on properties of soya bean protein isolate ( SPI) thermal gels prepared by heating at 90℃for 30 min were investigated. Compared with control (free of β-glucan) formulations, the presence of β-glucans (0.5-1.5%, w/v) largely enhanced storage modulus (G′) and texture properties of SPI (12%, w/v) thermal gels measured by dynamic oscillatory rheometry and texture profile analysis, which were developed as increasing β-glucan concentration and molecular weight. It is possible that β-glucans could cause the formation of protein aggregates to produce gels through hydrophobic interactions. Mixed gel systems at low ionic strength showed higher G′ resulting from the lower denaturation temperature of SPI, which was beneficial to the formation of gel structure. In addition, although adding a certain amount of β-glucan into SPI reduced water-holding capacity of mixed gels, high molecular weight of β-glucan improved their water-holding capacity compared to control formulations attributed to the improvement of the structural integrity of the mixed gel network. [ABSTRACT FROM AUTHOR]

The water-holding capacity properties of native and acetate cassava starch were evaluated by freeze-thaw stability and XRD. The results indicated that acetate starch was suitable to be used in sausage for its more stable and lower retrogradation properties compared to native starch. The water-holding capacity (WHC) of pork sausages with acetate starch was analyzed by NMR T2 relaxometry, magnetic resonance imaging (MRI), differential scanning calorimeter (DSC) and SEM. NMR T2 relaxometry and MRI displayed the significant effect of acetate starch on the water content in sausages. Water-holding capacity of sausages first increased then decreased with increase of acetate starch. The sausage with 5% w/w acetate starch had the highest content of immobilized water. The result was consistent with the data indirectly obtained from DSC. SEM analysis demonstrated that the sausage with 5% w/w acetate starch had appropriate structure and pore size to hold water. Therefore, we concluded that the sausage with 5% w/w acetate starch had the best WHC property in pork sausages. [ABSTRACT FROM AUTHOR]

Model heat-induced gels were prepared. Compared with the broiler myofibrillar protein ( BMP), interactions between porcine plasma protein ( PPP) and spent-hen myofibrillar protein ( SHMP) were evaluated using rheology, textural analysis, nuclear magnetic resonance and scanning electron microscopy ( SEM). The gel hardness of SHMP was higher than that of BMP. PPP had the highest stickiness and immobilized water fraction of all the gels. The plasma and broiler myofibrillar mixed proteins had a storage modulus similar to that of BMP. After mixing SHMP or BMP with PPP, immobilized water fraction was increased by 5.59% or 50.57%, respectively, and the water-holding capacity ( WHC) of the latter significantly increased. Addition of PPP transformed SHMP heat-induced gel to a uniform interconnected network. Introducing PPP can improve the WHC and microstructure of SHMP and BMP gels. Practical Applications Spent-hen meat is an underutilized raw material which could be used for mince or imitation products. However, there lies diversity on heat-induced gel properties among different researches. As incorporation of spent-hen breast surimi into analog food can bring worse quality, such as increases of cooking losses and decreases of water-holding capacity, it is the valuable trying to improve quality through protein interaction. This research could be useful to the modification of mince or imitation products with spent-hen meat, and to the manipulation of texture and water-holding capacity of meat products with plasma protein. [ABSTRACT FROM AUTHOR]

Soil physical properties influence vineyard behaviour; therefore, the knowledge of their spatial variability is essential for making vineyard management decisions. Little work has been conducted at high spatial resolution on soil properties at depths lower than 0.30 m which is of special relevance to perennial crops. The objectives of this work were to (i) analyse the spatial and vertical variability of soil depth, particle size fractions and water-holding capacity ( WHC) by geostatistical techniques; (ii) study the causes of the variability, with additional information from classical soil sampling; and (iii) assess the significance of WHC through its relationship with vine vigour. The work was carried out in a vineyard of eight hectares within the D.O.Ca. Rioja (northern Spain). Soil variability was determined via grid sampling at three depth ranges (0-0.30, 0.30-0.60 and 0.60-0.90 m). A conventional soil survey provided additional information on soil variability. Clay, sand and silt fractions, soil organic matter content, WHC and pruning weight were determined. Most soil properties had strong or moderate spatial dependence, with the exceptions of sand at 0.30-0.60 m and silt in the topsoil. Topography and soil erosion caused the spatial variability of soil depth and contributed to the spatial distribution of particle size fractions in the topsoil, while the heterogeneity of parent material influenced the spatial pattern of soil properties at 0.60-0.90 m. The WHC and soil depth spatial distributions related well to that of vine vigour, demonstrating the importance of knowing the spatial variability of these soil properties. [ABSTRACT FROM AUTHOR]

Water-holding capacity ( WHC) of heat-induced pork gels was examined. The heat-induced gels were obtained from meat homogenates prepared by adding nine volumes of 0.3-0.5 mol/L NaCl solutions containing 9-36 mmol/L disodium inosine-5′-monophosphate ( IMP) or 9 mmol/L tetrapotassium pyrophosphate ( KPP) to minced pork. IMP at 36 mmol/L enhanced the WHC to the same level as attained by KPP. Physical and sensory properties of heat-induced gels were also examined. The heat-induced gels were prepared from porcine meat homogenates containing 0.3 mol/L NaCl and 9-36 mmol/L IMP or 9 mmol/L KPP. IMP at 36 mmol/L enhanced the values of hardness, cohesiveness, gumminess and springiness, measured with a Tensipresser, and several organoleptic scores to the same level as the score attained by KPP. Thus, it is concluded that IMP is expected to be a practical substitute for pyrophosphates to improve the quality of sausages. [ABSTRACT FROM AUTHOR]

Application of hydrophilic polymers composed of cross-linked polyacrylate can improve soil water-holding capacity and accelerate the restoration of post-mining substrates. In this work, we studied the persistence of a polyacrylate polymer incorporated into a soil and its impact on plant nutrients at a reclamation site of former lignite mining in Lusatia ( Germany). In contrast to autumn application, the incorporation of the polymer enhanced the sequestration of plant-derived carbon in the soil, which was reflected by a significant increase in the concentration of a lignin marker. Attenuated total reflexion- Fourier transform infrared spectra ( ATR- FTIR) and total elemental contents in the applied polymer suggested an intensive cation exchange between the polymer framework and the soil-forming substrate. In addition, there was an enrichment of carbonaceous material, which seems to reduce the swelling and thus the water-holding capacity of the cross-linked polyacrylate. Conversely, this process protected the polymer structure from rapid decomposition. [ABSTRACT FROM AUTHOR]

The effect of high pressure (300 MPa, for up to 60-min duration) on water sorption (adsorption and desorption) properties of maize starch suspensions was studied. Increase in the pressurisation time (5-60 min) augmented linearly the water-holding capacity of starch by 2.7-fold. Adsorption and desorption isotherms moved to higher moisture contents with the increment of pressurisation time. These movements caused the hysteresis effect extent to decrease/increase with the pressurisation time for lower/higher water activity values. While no particular tendency was found for the effect of pressurisation time on energy-related constants, Cb ( BET) and Cg ( GAB), the K value decreases linearly, being always higher for sorption. The monolayer value obtained using the BET model was lower compared with the GAB model, increasing linearly in both cases with the pressurisation time. The results obtained in this study are of possible technological importance for food products containing starch. [ABSTRACT FROM AUTHOR]

The quality of set mango yoghurt prepared by varying total milk solids ( TMS) level in mango yoghurt mix, by adding 5× ultrafiltered cow skim milk retentate and cow milk cream, was investigated. The water-holding capacity ( WHC) and values of textural attributes of mango yoghurt increased, whereas body and texture and overall acceptability scores decreased significantly ( P < 0.05) with increasing TMS level. The optimised product (10.2% TMS level) was compared with conventional mango yoghurt. Acetaldehyde concentration, WHC, values of textural attributes, body and texture, overall acceptability scores and pH were significantly ( P < 0.05) higher in optimised compared with conventional mango yoghurt. [ABSTRACT FROM AUTHOR]

Increasing the water-holding capacity of sandy soils will help improve efficiency of water use in agricultural production, and may be critical for providing enough energy and food for an increasing global population. We hypothesized that addition of biochar will increase the water-holding capacity of a sandy loam soil, and that the depth of biochar incorporation will influence the rate of biochar surface oxidation in the amended soils. Hardwood fast pyrolysis biochar was mixed with soil (0%, 3%, and 6% w/w) and placed into columns in either the bottom 11.4 cm or the top 11.4 cm to simulate deep banding in rows ( DBR) and uniform topsoil mixing ( UTM) applications, respectively. Four sets of 18 columns were incubated at 30 °C and 80% RH. Every 7 days, 150 mL of 0.001 M calcium chloride solution was added to the columns to produce leaching. Sets of columns were harvested after 1, 15, 29, and 91 days. Addition of biochar increased the gravity-drained water content 23% relative to the control. Bulk density of the control soils increased with incubation time (from 1.41 to 1.45 g cm−3), whereas bulk density of biochar-treated soils was up to 9% less than the control and remained constant throughout the incubation period. Biochar did not affect the CEC of the soil. The results suggest that biochar added to sandy loam soil increases water-holding capacity and might increase water available for crop use. [ABSTRACT FROM AUTHOR]

ABSTRACT Experiments were conducted to investigate the effects of varying concentrations of sodium chloride (NaCl) and potassium chloride (KCl) on the quality of marinated broiler breast fillets. Fillets were deboned at 2-h postmortem and marinated with a 15% solution containing water, different concentrations of NaCl or KCl and 0.45% sodium tripolyphosphate (STPP). Fillets were vacuum marinated in different NaCl or KCl concentrations. The tenderness of marinated fillets was instrumentally assessed by the Meullenet-Owens razor shear. Water-holding capacity, including marinade uptake, retention, thaw loss and cook loss, was also evaluated. Significant improvements in tenderness, thaw loss and cook loss were observed as the amounts of NaCl increased compared with the control (STPP only). Replacing greater than 50% of NaCl with KCl resulted in significant decreases in tenderness; however, no significant changes were observed for all instrumental and sensory characteristics below this level. Replacement levels did not significantly decrease retention and thaw loss, while cook loss increased with the increase in KCl concentrations. PRACTICAL APPLICATIONS This research would be of benefit to poultry processors who would like to know the optimal level of potassium chloride (KCl) in an effort to reduce the amount of sodium for marinating broiler breast meat. It is concluded that a maximum of 50% of KCl could be used with a minimal change of qualities in marinating broiler breast meat. [ABSTRACT FROM AUTHOR]

Natural moisturizing factors (NMFs) play an important role in maintaining the physical properties of the stratum corneum (SC). The relationship between SC water content and NMFs has long been investigated. Recently, we demonstrated that potassium lactate as an NMF increased SC water content more than sodium lactate did. The details of the moisturizing mechanism of NMFs, however, were not revealed. We, therefore, investigated the cause of the SC moisturizing effect of potassium lactate in comparison with sodium lactate. Using differential scanning calorimetry, we found that potassium lactate increased the bound water content of plantar SC more than what sodium lactate did. We also found, however, that the bound water content of the potassium lactate solution was less than that of the sodium lactate solution, suggesting that potassium lactate increased the water molecules interacting with SC components. Moreover, potassium lactate increased the ratio of hydrogen/deuterium exchange at 1340/cm, which represents the OH bending mode, of plantar SC spectra obtained by the attenuated total reflectance infrared spectroscopy. We assign this band to the OH group of the serine residue. These results suggest that potassium lactate increases the water-holding capacity of the SC by increasing interaction between water molecules and the OH group of serine in SC keratin. [ABSTRACT FROM AUTHOR]

The water-holding capacity (WHC), and toughness (shear force) of chicken gizzard were evaluated during postmortem storage for 4.5, 7, 12, 24, 48, 72 and 96 h at 4°C. Degradation of the cytoskeletal proteins desmin, talin and vinculin were monitored by sodium dodecyl sulfate – polyacrylamide gel electrophoresis and Western blotting during the same designated storage period. The WHC of the gizzards decreased significantly from 12 h to 72 h of storage, but by 96 h the WHC was restored to the level measured after storage for 12 h. The shear force value of the gizzards increased rapidly until 12 h and then decreased until 24 h, with a further slight decrease by 48 h. Degradation products of desmin, talin and vinculin appeared at 96 h, 12 h and 48 h postmortem, respectively. The intensity of immunolabeling for desmin, talin and vinculin after storage for 96 h decreased to 51%, 25% and 52% of the initial value. The appearance of desmin degradation products was accompanied by an increase in WHC. This suggests that the postmortem degradation of desmin is involved in the increase of WHC in chicken gizzard during storage at 4°C, and talin and vinculin may be involved. [ABSTRACT FROM AUTHOR]

Synopsis Diaper dermatitis affects nearly 50% of infants as well as some bed-ridden adults particularly in the elderly people. This condition is induced by irritation and maceration, and may be further exacerbated by Candida sp. colonization and infection. A key factor in the pathogenesis is the alteration in both the barrier function and the water-holding capacity of the stratum corneum. The purpose of this study was to assess the effects of an unmedicated zinc oxide–petrolatum paste and to observe for possible shielding and restoring effects on the water-holding capacity of the stratum corneum altered by diaper dermatitis. The paste appeared to load the hollow skin microrelief. It was inferred that this effect was responsible for a reticulated shielding effect. Compared with healthy skin and untreated diaper dermatitis, the application of the anhydrous paste resulted in a trend to normalize electrometric properties of skin reflecting the combination of transepidermal water loss and the water-holding capacity of the stratum corneum. [ABSTRACT FROM AUTHOR]

Cryoprotectant mixtures were added to frozen/thawed (F/T) mashed potatoes in the form of amidated low-methoxyl (ALM) pectin and xanthan gum (XG), kappa-carrageenan (κ-C) and XG and sodium caseinate (SC) and XG, and the effect of frozen storage was examined. F/T mashed potatoes without added biopolymers had higher storage modulus G′ after freezing and frozen storage, associated with sponge formation due to amylose retrogradation. Oscillatory measurements indicated weakening of the structure of mashed potatoes without biopolymers and with added κ-C/XG and SC/XG mixtures at the end of storage due to ice recrystallisation, whereas the structure of samples with added ALM/XG mixtures was reinforced by increasing time in storage. Mashed potatoes with added mixtures exhibited water-holding capacity for 1 year. Samples with added κ-C/XG mixtures were more structured, although when both κ-C/XG and SC/XG mixtures were included in mashed potato, very acceptable sensory quality was maintained in usual frozen storage conditions. [ABSTRACT FROM AUTHOR]